Carrot Top Salsa Verde
Carrot Top Salsa Verde makes a great accompaniment to fish, seafood, vegetables and grilled meat. It's the perfect way to use up those carrot tops for total no-waste cooking!
Servings: 1 1/2 cups
Ingredients
- 1 bunch green carrot tops including stems
- 1 cup chopped fresh parsley
- 4 cloves garlic chopped
- 1/2 large lemon juiced
- 1/4 cup extra-virgin olive oil or as needed
- 3 tablespoons white wine vinegar
- 1 heaping teaspoon anchovy paste
- 1/2 teaspoon crushed red pepper flakes
- Salt to taste
Instructions
- Combine all ingredients in a food processor and process until smooth.
- Add additional olive oil as needed to achieve a smooth, saucy texture or leave slightly coarse for a more traditional style.
Notes
FREEZER-FRIENDLY:
- Freeze in small containers as desired for 2-3 months.
Nutrition
Serving: 1 | Calories: 547kcal | Carbohydrates: 14g | Protein: 4g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Cholesterol: 1mg | Sodium: 95mg | Potassium: 498mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5364IU | Vitamin C: 113mg | Calcium: 131mg | Iron: 5mg